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1
Prepare the glaze - you can make this ahead and reheat before use!
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2
In a saucepan blend the pineapple and orange juices with the vinegar, pureed chipotles and ground cumin.
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3
Bring to a boil, reduce the heat, and simmer uncovered until mixture is reduced by 2/3, 45-60 minutes.
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4
Remove from the heat and stir in the lime juice, cilantro and salt and pepper to taste.
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5
(If you want to use as a basting sauce for other recipes, stop here.)
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6
Return mixture to heat, bring to a boil, reduce heat and simmer to reduce by almost one half.
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7
The glaze or basting sauce will keep, covered and refrigerated, for one month.
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8
For the steak, combine the toasted cumin seeds, cracked peppercorns and salt in a small bowl.
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9
Rub the steaks on both sides with the spice mixture.
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10
Let sit at room temperature while you heat the grill.
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11
Grill the steaks over very hot coals (or pan-sear the steaks over high heat) about 7 minutes on each side for medium-rare, 1-2 minutes longer for medium, less for rare, checking carefully for doneness since the thickness of the steaks and intensity of heat will affect cooking time.
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12
Remove steaks from heat when just slightly underdone: cooking will continue while standing.
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13
Brush with glaze, and allow steaks to stand for 5-8 minutes.
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14
Serve on warmed plates, with extra glaze on the side.
